Veal Cutlets tonight

May be an image of food and indoor

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Nice piece of veal. A gift from a friend who goes to a fine butcher in Philadelphia. Tossed in a bag with seasoning, flour and panko. Fried on the outside grill in oil and butter for 1 minute on each side.

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10 Responses to Veal Cutlets tonight

  1. The Twisted Genius says:

    Ah, looks like Wienerschnitzel. That would be great with some Spaetzle mit Sauerkraut. That was one of my favorite fest foods.

    • Pat Lang says:

      TTG

      Yes, except that I did not put it through an egg wash. My favorite German dish is jaegerschitzel.

      • The Twisted Genius says:

        Yes, I think it’s the juniper berries that really elevates jaegerschnitzel. Come to think of it, it does wonders for kraut and mackerel as well.

      • Fred says:

        I stumbled upon a German bakery in Bradenton that makes a good jaegerschitzel. Best I’ve had in the states in many years. Family moved here from Bavaria ten or twelve years ago.

      • Escarlata says:

        Egg wash increase taste and tenderness, nutritive value, and also a way to take them later, like in a camp day…

        Mom used to bring filetes empanados when we went ni a day long country excursion… before the pandemic…They are super tasty even when still kept warm after some hours in a lunch box…

  2. Escarlata says:

    Filetes empanados de toda la vida, solo que nosotros no cocinamos con mantequilla, sólo con aceite de oliva o girasol..

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